#filled buns

[hangryandlazy]

[beingjellybeans]

Explosively delish buns from Burger Bomb Pasig!

Explosively delish buns from Burger Bomb Pasig!

Hungry and looking for a quick yet delish snack? Well, you better start looking around for a Burger Bomb outlet near you then! Fortunately, we Pasiguenos have one right in our neck of the woods. https://flic.kr/p/2novCg8 https://flic.kr/p/2nowK2X https://flic.kr/p/2noqcXC https://flic.kr/p/2noy6is Burger Bomb is known for producing perfectly baked savory buns filled with 100% beef, creamy…

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[ukrainian-recipes-blog]

Ukrainian pyrizhky with buckwheat and egg (Hand pies) These Ukrainian pyrizhky (or pirozhki or piroshky, whatever you call them) are stuffed with a hearty buckwheat and egg mixture and fried to golden perfection! Many Ukrainians remember this food from their childhood and have warm memories of the fascinating smell and mouth-watering taste the hand pies have. Ukrainian pyrizhky also can have other fillings, including both sweet and savory ones. They can be stuffed with mashed potatoes, mushrooms, cabbage, ground meat as well as with jam, fruits, and berries. The options are almost endless, you can fill your pyrizhky with anything your heart desires. But today I’m sharing with you the recipe for a soft and airy buckwheat and egg filling. Covered with the dough, it stands for the perfect portable meal. You can take these earthy hand pies for a picnic, stroll, potluck, etc. Great comfort food which can be eaten on the go! Give it a try! Ingredients 3 eggs 2 tsp sugar 1 heaped tsp salt 55 g (2 oz) yeast 1 kg (35 oz) f...↴ http://ukrainian-recipes.com/ukrainian-pyrizhky-with-buckwheat-and-egg-hand-pies.html

[runsforalotofshade]

The buns yesterday were so subpar to these that I went out of my way to get these in defiance

[ruwiskitchen-blog]

(via Homemade Spicy Deviled Chicken Buns - Ruwi's Kitchen)

[whoistheflyingone]

Filled Chinese Sweet Buns

  You like savory? These soft like clouds can be filled with molten cheese, broccoli and minced…

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[whimsyharp-blog]

Chinese Cocktail Bun / "Gai Mei Bao"

Hi guys!

So here's what I did with the rest of the dough that I referred to in my previous recipe, "Homemade Raisin Bread". As a refresher (though the recipe is just below this one), I'm going to re-include the dough recipe.

My first attempt at raisin bread.

Recipe: (Note: I used 2/3 of the dough below to make the cocktail buns. I used the rest for the preceding recipe on raisin bread.) 

   Dough:

1/3 cup white sugar

1 cup milk

1/4 cup softened butter

1 tablespoon active dry yeast

2 1/2 cups all-purpose flour

1 egg, beaten

1 cup all-purpose flour

     Filling:

1 cup shredded coconut

1/4 cup butter, softened

3 tbs sugar

3 tbs flour

     Egg Wash:

1 large egg

1 Tbs. water  

Directions:

Heat and stir milk and sugar in saucepan until the sugar dissolves. Add 1/4 cup softened butter, and stir slowly until the butter melts. Let mixture cool for about 5 minutes or until no warmer than about 100 degrees F (40 degrees C). You don't want to kill the yeast.

 In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended. Then pour the milk mixture into the dry one and mix. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.

Flour a surface. Pour the dough onto the surface. Knead for about 15 minutes, eventually adding in the extra 1 cup of flour, until you get a nice translucent pane when you stretch the dough. Coat a large bowl with oil. Place Dough in bowl. Spray with some Pam, and let sit in a warm environment for ~1 hr.

                 (Tip: If you aren't working in a warm climate, what I would do for the dough to rise is to first boil water and then pour it into a cake pan. Place the pan in the oven (but leave the oven off).Then, I'd put a pizza pan over it and leave the bowl of dough on top of the pizza pan. Shut the oven, and voila!)

     4. Preheat oven to 250 degrees F. Take out the dough and punch it down. On a lightly floured surface, roll out 1.5" balls of the dough into a more oval-ish shape. Roll out the balls with a rolling pin. Fill each center with 2 tbs. of the coconut mixture and seal the mixture by pinching the edges of the flattened dough together, creating a seam line.

     5. Put the filled buns, seam-side down, on an oiled pan. Continue until completed with all of the dough, making sure there is at least 1/2" between each filled bun. Cover the buns with a damp cloth OR saranwrap (which is what I used) for at least an hr.

     6. Make the egg wash by mixing the egg with the water. Using a pastry brush, brush the egg wash onto each bun.

               (At this point, if you're the decorative type, you can go on to make the classic stripes by mixing flour, sugar, and butter. I used about 1/2 cup flour and 1/4 cup sugar. Also, I think I used 1/8 cup butter. Experiment until you get a thick, dense mixture. Pipe it onto the buns. Sprinkle with sesame seeds if desired)

     6.Bake it in the oven for ~20 minutes or until golden brown on surface.

      7. Let cool for about 5-10 minutes before serving. Yay! Cocktail buns! Now you won't have to go to S.F. for them :) Saving the environment, one step at a time?

Personal Review:

Texture: 5/5. I have to say, the dough works better for cocktail buns than raisin bread!

Taste: 4/5. I liked the interior, but I wish it were a little smoother. Maybe I should try a little less coconut next time.

Aroma: 4/5. To be vague, it smelled like any other bun being baked. I couldn't tell what it was by scent until I cut it open or bit into it.

Enjoy!

[authenticchinese-blog]

Nai Huang Bao / Egg Cream Filled Buns